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Plum Crumbles & Ginger Ice Cream

September 28, 2010

Summer is looking to find Fall around here it seems. Today for example is what I like to call "une journee formidable" - a glorious day. And as corny as it sounds, (I like corny, there) I've been humming this old song all day. Bright sunshine, mild temperature and a nice breeze. I turned the A/C off and opened up all the windows.

And breathed. I have put myself on mandatory time outs at 11 and 3 o'clock every day and go outside, do a funky shake down - move about in the house or just play with the pups. Days are intense, yes, but absolutely gratifying. I was just thinking the other day that I may have a lot of projects in the works but all have a wonderful personal relationship attached to them. Everyday I am given the chance to help someone's vision come true. That is a privilege.

When Holly and I decided to celebrate our working together on her cookbook, she graciously invited us to her house and I volunteered to bring dessert. I was not going to bring tarts, that's for sure...! I took advantage of the farmers market bounty one weekend and bought tons of fresh dark and juicy plums.

I needed something that could go on a little ride around the block and still make it in presentable form. I was, indeed, going to have dinner with a Cordon Bleu graduate, eheheh! As usual at our farmers market, I bought a little more than what I needed so I made one 8x8 crumble to take to dinner and a few smaller ones for us to enjoy again later.

With travels, work and just "being" (friends, weeekends, parties,...), I did forget they were there, all by their lonesome self in the freezer. Yep. I know. Sad. Well only for a brief moment when I realized they had been hanging out with a full container of ginger ice cream I had just made for a party. I took the crumbles out one evening and selfishly kept some of the ginger ice cream for us too.

Indeed, Summer was calling on Fall that night. And quite perfectly so...

Plum Crumbles With Ginger Ice Cream:

Serves 4 to 6

Notes: you can replace the gluten free flours and the cornstarch with the same amounts (for each) in all purpose flour.

Prepare the crumble topping:In a large bowl, stir together all the flours and cornstarch, cardamom and pinch of salt. Add the butter and sucanat and start mixing everything together with your fingertips. You want to form a few large clusters of dough. It will be easier to grate once cold. Freeze the mixture while you prepare the fruits.

Preheat the oven at 350F and position a rack in the middle.

Prepare the plums:In a large mixing bowl, combine the plums and the rest of the ingredients. Toss well. Divide between 4 -6 ramekins and place them on a baking sheet as the fruits are most likely to release their juice, causing a spill. When ready to bake, grate the crumble over the ramekins (use a box grates) and bake for 30-35 minutes.

I wish there was a way to bring you over to SA to shoot my book for me!! I have considered to many photographers work, but the standard that I have in my head is yours and that is not easy to come by!!!

I have a question- you always seem to display your ice cream in a metal container with plastic wrap underneath. Is this how you keep it in the freezer? Does it not develop freezer burn? It looks so much nicer than the Gladware I use... :)

Morgan: I rarely use plastic containers for the freezer anymore so yes, either glass or metal and always with plastic wrap on top even if it's store bought. It really helps with freezer burns.Hope that helps!

Jenni: Ha! When I was 16 I had to go on a diet and did Weight Watchers to lose 50 pounds (had to - doctor supervised). I have kept the weight off by eating everything in moderation, exercising (we live in a house with 3 flights of stairs) daily. I do watch what I eat and indulge in dessert about 2-3 times a week and even then, the portions are small. And I don't snack in between meals except a little if I am working late on a stressful project. I bought a snack bowl that holds exactly one cup and at the bottom it reads "yum yum over"....! So when I am done, I am done :)

Made ginger icream this weekend. What a treat! I served it with still warm apple tarte tatin. I added finally chopped crystalized ginger at the last minute of churning. The ice-cream is fragrant and delicate, will definetely make it again.

I just had to make this ginger ice cream. The eggless ice cream recipe intrigued me and was delicious! However, I noticed it left a coating, a mouthfeel that seemed buttery. I wonder .. was this because there were no eggs in the recipe, or perhaps I over-churned the mix?Would love to hear what you think x